Garlic & Herb Lamb Supper

Tasting Notes of the Curator

The Sisteron Lamb Cutlets by Metzger embody the best of French butchery — sourced from the rolling pastures of Provence, where lambs graze on wild thyme and alpine herbs. Each pack of three cutlets is delicately marbled and naturally flavorful, yielding meat that is tender, subtly sweet, and beautifully aromatic when seared.

The Bordier Sel Fumé Butter adds a layer of indulgence — creamy, lightly smoked, and perfectly salted. As it melts over the lamb, it infuses the meat with an elegant depth reminiscent of open-fire cooking. Completing the ensemble, the Ratte Grenaille Potatoes from France offer buttery sweetness and nutty character, crisping beautifully in the same pan. The result is a balanced, bistro-style dish that feels both homey and luxurious — a tribute to patience, good ingredients, and the artistry of restraint.

What’s in this bundle

• 1 x Sisteron Lamb Cutlets by Metzger – Frozen, 3 pcs per pack, approx. 250–300g
• 1 x Bordier Sel Fumé (Smoked Salt) Butter, Frozen – 125g
• 1 x Ratte Grenaille Potatoes from France – 350g

Pairings and Suggestions

How to Prepare the Garlic & Herb Lamb Supper

• Thaw the lamb cutlets overnight in the refrigerator. Pat dry and season with sea salt, cracked pepper, and minced garlic
• Heat olive oil in a skillet over medium-high heat. Sear lamb for 2–3 minutes per side until golden brown.
• Add a generous spoonful of Bordier Sel Fumé Butter and a sprig of thyme or rosemary. Baste continuously for a minute to coat the lamb in smoky richness.
• Roast or pan-fry the Ratte Potatoes separately until crisp and tender, then toss them in the same butter for a perfect finish.
• Serve warm, with the lamb resting over the potatoes and the pan juices spooned on top.
• Optional: Add a squeeze of lemon for brightness, or pair with a glass of red wine for an evening meal worth remembering.

The Poetry of the Flame

Every French kitchen holds a quiet ritual — the moment butter meets the pan, herbs release their perfume, and the day gives way to the pleasure of cooking. This dish captures that moment. The lamb, seared to golden perfection, speaks of the countryside; the potatoes, kissed with butter, echo comfort; the air, fragrant and smoky, hums with anticipation. There’s nothing ornate here — only the simplicity of honest food done beautifully. It’s a supper meant to be heard in its sizzle, felt in its warmth, and remembered for its quiet grace.

Storage Instructions

Keep the lamb cutlets frozen until ready to cook. Thaw overnight in the refrigerator before use. Store the Bordier butter chilled at 2–6°C and the Ratte potatoes in a cool, dark place.